Steak Gaya Kuba dan Nasi Alpukat dengan Nanas Chimichurri

Langkah-langkah

1. In a bowl, combine the pineapple, cilantro, fresno pepper, garlic, vinegar, olive oil, and lime juice. Keep stored in the fridge for up to 1 week.
2. In a large ziplock bag, combine the steak, olive oil, garlic, oregano, cumin, bay leaves, lime juice, salt and pepper. Seal the bag and toss well to combine. Place in the fridge for 30 minutes or up to over night. 
3. Heat a large skillet over high heat. Add 2 tablespoons olive oil and the onions. Season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Add the steak and cook 5-8 minutes or until cooked to your liking. Remove from the heat and stir in the olives. 
4. To serve, divide the rice among bowls and top with steak, chimichurri and avocado. enjoy!